I feel armed with new knowledge about why Gluten Free options arenít my friend Ė particularly rice flour, potato starch, and tapioca starch Ė but these seem to be the widely accepted replacements for wheat flour at the restaurants and bakeries I have stopped in over the past few weeks. I was hoping SOMEONE out there was using almond, coconut, or one of the other flours Iíve heard good things about.
I can only surmise this is due to cost? Are these flours and starches cheaper to work with than the higher quality ones suggested by Wheat Belly supporters?
Take the pizza restaurant I visited in New York yesterday ( wp.me/p1N36Q-ci
). Keste pizza is rated #1 Pizza in New York by New York magazine, Best Pizza in the state of NY by Food Network magazine, and is among the ďTop 25 Pizza Places in the USĒ by Food and Wine magazine. Yes, even the Gluten Free slice I ate was dang tasty. But couldnít a pizza place of this caliber offer something better?
Well, I wasnít working with homemade mozzarella or fresh basil, but I made a few gluten free pizzas on my own recently. Here are two recipes:
Easy Eggplant Pizzas Ė takes 10 minutes or less. One eggplant feeds two!
1 Eggplant, Sliced
Olive Oil Cooking Spray
1 Clove Minced Garlic
1/2 Cup Jarred Tomato Sauce (Confirm itís Gluten Free!)
1/4 Cup Mozzarella Cheese, Sliced or Shredded
1. Preheat oven to 425.
2. Lightly spray both sides of eggplant with olive oil cooking spray and place on baking sheet.
3. Bake about 5 minutes, turn over and bake another 5 minutes. (or until eggplant is slightly browned and soft. Depending on how thinly you sliced yours, it may brown pretty quickly)
4. Top each with tomato sauce, brush with minced garlic and divide the mozzarella cheese between the 4 pieces.
5. Bake until cheese is melted.
- Calories: 225
- Carbs: 20g
- Fat: 10g
- Protein: 17g
Eggplant not your thing? I also decided to give the Wheat Belly Mini Pizza ( www.wheatbellyblog.com/2
) recipe a try, and chose red and green bell peppers, onion, garlic, and some turkey pepperoni as toppings.
But this was a complete disaster.
For one thing, the online version of the recipe I shared above is hard to read. I thought it started with 1/4 cup of water mixed with yeast Ė so when I went to mix all of my ingredients together, I ended up with crumbly dough. I did a quick online search and found a more legible version of the recipe here ( www.prevention.com/food/
) Ė and, to my dismay, saw that I should have started with 3/4 cup of water. I thought I could fix the dough by adding the water after the fact, but nope. It just became a sticky mess.
The crust burned. It was incredibly hard to get the parchment paper off. We ended up with a mess of sauce, dough, and cheese in a bowl.
Filling, yes, but very unsatisfying. So Ė those experienced in making this pizza Ė please help. Where else might I have gone wrong? The yeast (I think it might have been a little old)? Creating one large pizza to cut into six servings instead of six small pizzas? Iím the kind of person that Ė if not successful on the first attempt Ė wonít waste my time trying again. And this was a lot of effort (about an hour and a half) when I would have been much happier with the eggplant pizzas.
BUT if I can get any suggestions on how to make this process easier and worthwhile, maybe I will make another attempt. Feedback appreciated.